Carrot Seviyan Halwa

Carrot Seviyan Halwa is a delicious creamy milk sweet made with vermicelli and carrot. The texture is more like a halwa than a payasam and is so addictive.

This sweet is a wonderful way to celebrate Mother’s Day, which falls on May 14th. Amma is so fond of sweets and this sweet was in fact prepared by her, while I was making the Punjabi Thali.

Being busy making all the dishes, I completely forgot to dish out a sweet. I asked Amma to make something she loves and from Punjabi cuisine. She came up with this version. The halwa was so sinful, that most of it was completed by me.

Do make this and enjoy the day with your Mom!

This sweet hardly takes time to get done and you can make this when you have surprise guests at home.

Though I am not very fond of sweets, everything that Amma makes is my favorite and I enjoyed this so much. This is one of the frequently made sweet now.Carrot Seviyan Halwa

1 cup Vermicelli Semiya
1 cup Carrot grated
1 cup Sugar
1 cup Water
1.5 cup Milk
1 Cardamom
Cashews
Raisins
3 tbsp Ghee

Heat a nonstick pan with 2 tbsp ghee and roast the nuts. When the nuts are roasted, remove aside.
In the same pan, roast the semiya and roast till slightly brown and crisp. Remove to a plate
Next fry the grated carrot. Then add 1 cup water. Boil for 2 minutes in low flame.
Now add milk. Let it come to a boil, when it boils add the roasted Semiya.
When the milk get thickens, add sugar.  Simmer for 5 mins
Finally add 1 tbsp ghee and roasted nuts. The consistency should be thick dessert.

Carrot Seviyan Halwa

Carrot Seviyan Halwa is a creamy thick Indian sweet made with vermicelli with the goodness of carrots in it. This is a wonderful sweet to complete a meal.

• CourseDesserts, Sweets
• CuisineIndian
• By Cook MethodStovetop
• OccasionHoliday Special
• Dish TypeFestival Sweets

Ingredients

• 1cup VermicelliSemiya
• 1cup Carrotgrated
• 1cup Sugar
• 1cup Water
• 1.5cup Milk
• Cardamom
• Cashewshandful
• Raisinshandful
• 3tbsp Ghee

Instructions

1. Heat a nonstick pan with 2 tbsp ghee and roast the nuts. When the nuts are roasted, remove aside.
2. In the same pan, roast the semiya and roast till slightly brown and crisp. Remove to a plate
3. Next fry the grated carrot. Then add 1 cup water. Boil for 2 minutes in low flame.
4. Now add milk. Let it come to a boil, when it boils add the roasted Semiya.
5. When the milk get thickens, add sugar. Simmer for 5 mins
6. Finally add 1 tbsp ghee and roasted nuts. The consistency should be thick dessert.

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Posted in: Indian Cook